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Spiral potato gratin recipe

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The perfect sidekick to a Sunday roast or fish supper, this visual potato gratin is sure to be a hit. Starring crisp sliced potatoes, smoky bacon, sweet onions and fragrant thyme, it is a side dish with a difference. See method

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Method

Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible.

Heat the oil in a frying pan and cook the bacon for 2 mins, then stir in the onion and garlic and cook for another 5 mins, until the onion has softened.

Spoon half the onion mix into a round ovenproof dish (roughly 1.5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern. Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season.

Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 mins, until the potatoes are tender.

Tip: If using a mandoline, rest the slicer on a flat surface so that it doesn't wobble while you slice.